Gluten-Free Chocolate Cake
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- 2 cups blanched almond flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 cup agave nectar
- 2 large eggs
- 1 tablespoon vanilla extract
Preheat the oven to 350 degrees. Grease a 9-inch cake pan with grapeseed oil and dust with almond flour.
In a large bowl, combine the almond flour, cocoa powder, salt, and baking soda. In a medium bowl, combine the agave nectar, eggs, and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Scoop the batter into the prepared cake pan.
Bake for 35 to 40 minutes, until a tooth-pick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 1 hour, then serve.
Gluten-Free Chocolate Cake
Sour cream and buttermilk make the cake especially delicious (dairy-free option if needed) and a secret ingredient in the frosting makes this cake the best.
I love a good, simple sheet cake! They&rsquore easy-to-make, portable and basically fool-proof. This chocolate cake makes a delicious celebration cake when you want a no-fuss, tried-and-true recipe that everyone will love.
Much like this amazing gluten-free carrot sheet cake and this gluten-free vanilla cake, nobody will be able to tell this cake is gluten-free. These gluten-free cupcakes are also a tasty option!
How do you make a gluten free chocolate cake from scratch?
There are many ways to make chocolate cake from scratch, and most of them aren’t any harder than making it from a mix. All the mix does is provide you with already-measured dry ingredients like flour, cocoa powder, sugar, and salt.
When you’re using a mix, you still have to add eggs, oil, and often water. As long as you’re adding eggs, oil, and water, you may as well add some sour cream, too, and make it into this cake.
That’s really all it takes. You have to provide the pan either way, right? And bake it in your oven.
Just whisk the dry ingredients (flour, cocoa powder, salt, baking soda, and sugar) and you have your chocolate cake mix. Make a well in the center, and add the wet ingredients and mix. Pour into the pan, smooth the top, and bake.
- 3 cups gluten-free flour: substitute oat flour, tapioca flour, rice flour but note that alternative flours may result in slightly different textures. Ensure that whatever flour you choose is finely ground.
- ½ cup brown sugar: substitute white sugar, coconut sugar, stevia depending on your preference or what you have available. This can be omitted from the recipe too just bear in mind you may want to adjust the quantity of maple syrup you use to maintain a sweet taste.
- 1 cup milk of choice: dairy milk and soy milk are the most popular, safe choices but you can opt for rice milk, oat milk and most other types of non-dairy milks
- 3 eggs: substitute ⅓ cup melted coconut oil or 3 tbsp egg replacer with 2 tbsp warm water – read your egg replacer brand instructions as recommended amount may vary
- ½ cup pure Canadian maple syrup: substitute honey, molasses or agave nectar – your choice will affect the overall taste so best to go with your favourite flavour!
- Preheat the oven to 180°C and prepare your cake pan by lining it with coconut oil (or vegetable oil). Alternatively, you may also line the bottom of your pan with baking paper.
- Sift together the flour, cocoa powder, baking soda and salt in a large in a bowl. Set the bowl aside for the next step.
- Follow this steponlyif you are substituting coconut oil for eggs, proceed to step 4 otherwise: Heat the milk and water on low heat on the stove, or in the microwave until it is warm. Do not let it boil. This is a precaution to stop coconut oil from solidifying in the next step.
- Whisk together all the wet ingredients including the sugar, in a medium-sized bowl until they are well-combined and smooth.
- Add wet ingredients to the large bowl containing the dry ingredients and stir all the contents together until you get a smooth cake batter.
- Divide your batter evenly into your pan/s, make sure you do so evenly. Bake for 25-30 minutes. Use a toothpick to test whether it is ready at about 20 minutes. When it comes out clean, it is ready to be taken out.
- Allow your pans to cool.
- Once your cake has cooled, remove from the pan/s onto a serving plate. You can enjoy it plain with a sprinkling of icing sugar on top or decorate with sprinkles, fresh berries or chocolate shavings and serve with cream and ice cream.
Gluten Free + Dairy Free Decadent Chocolate Cake
I’m here to tell ya that this little old chocolate cake says it all. It’s easy enough to say “Oh I just whipped this up this morning knowing you were coming over for afternoon coffee.” It’s elegant enough to say “Thank you for having us over for dinner. I brought a dark chocolate cake for dessert and why yes, those are cocoa nibs.” And it’s delicious enough to say “Thank you, and can you believe it’s gluten and dairy free?” All in one cake I swear!
The secret we’ll keep between you and me is that this cake is one of those one-bowl wonders that is generous enough to always bake up moist and rich. We top it with a ganache made of dark chocolate and coconut milk cooled to just spreadable and sprinkle with crunchy cocoa nibs. It’s just one of those magic recipes that is both simple and fancy. It’s a blessing to all of us, really.
Here’s what you’ll need for this chocolate dream:
• a gluten-free flour blend. I used Bob’s Red Mill 1-for-1 blend. It contains xanthan gum so if your fl.lp-p[‘our blend doesn’t have it, add about 1/4 teaspoon. It helps for binding.
• baking powder, baking soda, salt, kosher salt, vanilla extract – all the cake things.
• cocoa powder. I love Guittard chocolate and used their Red Dutch Processed Cocoa Powder.
• two eggs. And I know I know this isn’t a vegan cake. I think this cake works best with eggs. It doesn’t have the uumph without them.
• leftover warm coffee and coconut yogurt to add moisture to the cake. You can use water if coffee isn’t your thing. You can use any dairy free yogurt you like too. You’re the boss.
• semi-sweet chocolate chips and coconut milk or coconut cream for the ganache.
• cocoa nibs and sprinkles are nice too!
Start by mixing together the dry ingredients.
When it comes to chocolate, I like to use the good stuff and one of my very favorite brands is Guittard Chocolate – a 150 year old, family run, California chocolate company and they make that goodgood.
We’re using a dutch-processed cocoa powder for this cake which means our main leavening will be baking powder, a dash of baking soda, and the power of eggs.
Whisk together the dry ingredients: gluten-free flour, granulated sugar, cocoa powder, baking powder and soda, and salt.
In a liquid measuring cup, measure the oil (I like grape seed or sunflower oil), and crack in the eggs.
Add the yogurt and vanilla extract and stir until everything is well combined.
The mixture will be thick and gloppy (technical baking term) and that’s just right.
We’ll add the egg mixture into the dry ingredients.
Stir until just barely combined. The mixture will be quite thick and there will still be thick streaks of dry ingredients throughout the dough.
It’s thick because we still have to add the coffee!
Coffee deepens the flavor of chocolate. Very complimentary and I always seem to have a cup left in the coffee pot.
It should start to feel irresistible – when you get there, that’s when you can stop stirring.
Add every bit of batter to a greased 9-inch round cake pan and bake until just cooked through.
This might take you 30 minutes or so. A cake skewer should come out with moist crumbs and not wet batter. That’s how you know it’s done. I’d rather a cake be just slightly under-baked than over-baked if you’re asking me.
While the cake bakes, heat coconut cream until it’s steaming hot.
I mean it about the steam. It needs to be really quite hot to melt the chocolate. You’ve got one shot so HOT IT IS.
After the steamy coconut has steeped with the chocolate chips, say a little prayer that the chocolate be melted and give it a stir. Stir until smooth and melted and glossy. The ganache will be suuuuuper thin. That’s the way of these things. The ganache needs to rest in the refrigerator until it reaches thick and swoopy.
In my refrigerator this takes just over an hour. See how it goes in your fridge. Just stir the ganache every twenty minutes until it gets just right.
I swear I feel exactly this good every time I get a cake out of the pan cleanly.
When the cake is cooled completely, pile on a generous amount of ganache and swipe it around the cake until it looks and feels quite lovely. You’ll know.
Sprinkle with cocoa nibs or sprinkles. Feel good about yourself.
Look how lovely! Look how classy! Look how easy that was!
This is the sort of cake that absolutely has its place on the fine china but can also be eaten in your underwear standing at the fridge (not that I know personally). Place it under a cake dome or keep in in the fridge with a fork on the plate. It’s classy. It’s casual. It’s whatever you need it to be.
This cake stays moist even a few days after baking and I love that the coconut ganache doesn’t firm completely when chilled. It’s a delight. I’m going to sneak a piece right now, in fact.
I hope you make good use of this chocolate dear.
Gluten free baking flour blends have come a long way in the last ten years. Gluten free baking used to mean buying, storing, and measuring several different flours to make your own flour mix.
Fortunately there are several commercial brands that perform way better than any homemade mixes I’ve ever experimented with. These are the brands I find work the most consistently and have the best taste for gluten free cakes.
- – This is the brand I primarily use because any gluten free taste or difference in texture is undetectable. However, it is also the most expensive and contains milk powder, so it is not dairy free. – This is the other brand I rely on in cakes. It is widely available at grocery stores and slightly more affordable than Cup 4 Cup. However, I don’t recommend this flour for cookies, pastries, or breads. – This version in newer on the market and has performed well in my baking tests. It’s more affordable, but I do detect a slightly gritty flavor in baked goods.
Wondering how different gluten free flour brands compare? Four of the most popular gluten free blends were thoroughly tested. See the surprising results for the best gluten free flour!
Perfect Chocolate Cake (Sugar-Free & Gluten-Free)
2 – Tall 6 inch cakes. The cakes are all enough to make 2 layers each.
2 sticks – Salted Butter (room temperature)
1 ½ cups – Gentle Sweet
5 – Eggs (room temperature)
3 cups – Baking Blend
2 tsp – Baking Powder
1 ½ tsp – Baking Soda
1 tsp – Xanthan Gum
1 cup – Cocoa Powder
2 cups – Boiling Water
How to Make Gluten-Free Chocolate Cupcakes
- Preheat the oven. Baked goods rise best when baked in a hot oven. Before you start measuring ingredients and making the batter, turn the oven on. It should be ready for you when you’re done making the batter.
- Sift the cocoa powder. Since it contains fat, (which is a good thing), cocoa powder tends to clump. Even though it&rsquos a bit of a pain, take a minute to sift the cocoa powder to remove lumps.
- Make the batter. Whisk together the gluten-free flour, cocoa powder, sugar, baking powder, and salt. You can use a handheld whisk or an electric mixer for this step. Whisking the dry ingredients together evenly distributes the cocoa powder, baking powder, and salt throughout the mixture. Add the milk, eggs, and oil. Stir until the batter is smooth.
- Fill the cupcake cups. Line a standard cupcake pan with paper liners. Fill each cup 2/3 of the way with batter. Don&rsquot add more batter or the cupcakes might overflow during baking.
- Bake until set. Use a cake tester to check the cupcakes for doneness. No batter should stick to the tester.
- Cool on a rack. After baking, allow the cupcakes to cool in the pan for about five minutes. Remove the cupcakes from the pan and place them on a wire rack to cool completely. This allows steam to escape, so the cupcakes don&rsquot get soggy or gummy.
- Frost with buttercream. Once the cupcakes are cool, frost with your favorite frosting. I love chocolate buttercream with chocolate cupcakes
Fudgy Gluten-Free Chocolate Cake
Often, our search for the one turns out to be fruitless. We dabble here and there, but end up settling for second (or third) best. We spend our lives with a muted version of the one we really want. Sure, it’s good enough. But is it really what we have been longing for? Are we really satisfied? Are our needs really being met?
Friends, there is no need to settle, because I can introduce you to the one. The one who will restore your faith and hope. The one who will give you comfort in times of need. The one who will be the hit at the party. The one who will steal your heart.
I met the one quite a few years back, before I was gluten-free. I too, had settled for something that was inferior, thinking that my needs would really never be met. But I decided to set out again, in an effort to find the happiness I deserved. And it took some time, but I did find true love. On the back of the Hershey’s Cocoa Powder box. It was love at first bite.
I’ll be the first to admit our love became a bit obsessive. I wanted it all the time. It was so easy to be passionate about a gluten-free chocolate cake I could make from scratch in less than five minutes. I took it everywhere. It played a starring role at all of our birthday celebrations.
But then I found out I had celiac disease. I was terrified that the one I loved so much would leave me. That I would never be able to experience another love, another relationship, like I had shared with the one. But after I made the cake for the first time, using Cup4Cup flour, I realized that ours was a love that would stand the test of time. In sickness and in health. With regular flour or gluten-free flour. ‘Til death shall us part.
In time, I experimented with using other gluten-free flour blends (like mine). They work well…but admittedly not quite as well as Cup4Cup, which lends such a moist and tender crumb to the cake. Though the recipe is perfect as it is on the box (as my friend Tamar pointed out, box recipes are usually the best tested recipes in the world), sometimes I like to mix it up a little. Usually I add hot coffee in place of the boiling water. Sometimes I add a little cinnamon and cayenne to make a Mexican chocolate cake. But however you make it, even if you have never had success with a homemade cake recipe, you can have success with this one. Because it truly is the one.
Gluten Free Dark German Chocolate Cake
Today’s Dark German Chocolate Cake is perfect for any special occasion, holiday, or just because it is Chocolate Monday! This cake has rich, deep chocolate flavor in every bite, balanced perfectly by the luscious coconut-macadamia nut filling/frosting. This is the German chocolate cake you’ve always dreamed of!
One of The Artist’s and my childhood favorites, German chocolate cake traditionally was a cloyingly sweet concoction of pale chocolate cake, sugar, nuts, and coconut. As we grew older, we craved something that wasn’t so sweet but with the same flavor profile.
Executive Pastry Chef Gale Gand, one of my culinary heroes, developed a version that has a much deeper chocolate flavor that helps balance the sweet topping. Even if you think you don’t like German chocolate cake, try this recipe – you may become a convert!
When Chef Gand set about to create a more intense, nuttier, and less sweet version of the classic cake, she left the Baker’s chocolate on the shelf and switched to unsweetened cocoa powder for the deep chocolate flavor it provides to baked goods. Toasting the unsweetened coconut and using macadamias bumps up the flavor and raises the luxury quotient.
Many people shy away from any recipe that contains more than five ingredients or is longer than three paragraphs. In fact, long, detailed recipes are exactly the kind of recipes you should be looking for. That means that the author has taken great pains to give you all the details you need to successfully recreate the dish. Remember, it is easy to brush over excessive commentary, but impossible to create detail where none exists! I am always grateful for the extra time and effort the developer puts into long recipes.
There is no doubt that this Dark German Chocolate Cake is full of intense chocolate character. Usually the frosting easily beats the cake in dominance, but with this darker rendition, in my opinion, it is a fairly equal battle. I’m not sure which I like better – and that is the best way for this kind of competition to end!
Happy Chocolate Monday and enjoy your week!
Key Ingredients for Dark German Chocolate Cake:
- Sugar, flour, cocoa powder,
- Baking powder, baking soda, salt
- Eggs, milk, oil, vanilla, water
- Cream, macadamia nuts, unsweetened coconut
Do I Use Sweetened or Unsweetened Coconut?
You can buy both sweetened and unsweetened flaked coconut at the store. I find that using unsweetened adds all the coconut flavor I am looking for without winding up with an ultra-sugary dessert.
You want to use unsweetened cocoa powder in this cake recipe, definitely not a hot cocoa or hot chocolate blend! They are far too sweet and not intended for virtually all baking recipes.
How to make Dark German Chocolate Cake:
- Sift the dry ingredients together (including the sugar) in the bowl of your mixer
- Whisk together the eggs, milk, oil, and vanilla then mix them into the dry ingredients until combined
- Divide batter between two buttered round cake pans and bake about 25 to 35 minutes until toothpick comes out with a few crumbs cool the cakes in their baking pans
- Make caramel for the filling, cooking the sugar and water until it gets to a medium caramel color, 5 to 15 minutes depending on the heaviness of your pan
- Very carefully stir in the cream – it will bubble up vigorously and splatter stir in the nuts and coconut and keep warm
- Place one layer of cake on a serving plate top with half the caramel mixture, spreading out to just barely reaching the edges of the cake
- Top with the second layer and press down gently pour the remaining caramel mixture on top, spreading to the edges – the edges of the cake will not be covered
Recommended Tools (affiliate links no extra cost to you):
Using xanthan gum or psyllium husk powder with your gluten-free flour blend helps keep your cake from being crumbly and falling apart. Use either xanthan or psyllium powder but never the two together.